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Hanukkah Fudge Cake

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Jewish Jewish
Shared by: Simon H.

1 1/4 cups All-purpose flour
1 1/2 cups packed Brown sugar
3/4 cup unsweetened Cocoa powder
1 1/2 teaspoons Baking soda
3/4 teaspoon Baking powder
1 pinch Cinnamon
1 pinch Salt
1 large Egg
1 large Egg white
3/4 cup Buttermilk
3/4 cup strong Coffee
1/3 cup Vegetable oil
4 teaspoons Sugar
4 teaspoons Cornstarch
1/2 cup Skim milk
1/4 cup Corn Syrup
1 teaspoon Vanilla

Note: This cake can be frozen up to 2 months.

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Bake


15 Minutes


1 Hour


1 Hour 15 Minutes

Note: This cake can be frozen up to 2 months.



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Preheat oven to 350°F / 180°C / Gas Mark 4

In bowl, combine brown sugar, flour, 1/2 cup cocoa, baking soda, baking powder, cinnamon and salt.

In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just till blended.

Pour into 2 greased 8" square cake pans. Bake in 350°F oven for 30 to 40 minutes or until a toothpick inserted into centre comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes.

Meanwhile; in small saucepan, combine remaining cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or until thickened and glossy. Let cool for 5 minutes. Spread evenly over cake.





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